|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink- 100ppm. CDI: PIC placed work order, facility making solution by hand- 200ppm. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken Florentine soup being held below 135F on stove. PIC stated product reheated between 10am-11am. CDI: PIC reheated product (>165F). |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed feta cheese and slaw being held above 41F in main make table. Products placed into unit @11am. Product stored on sheet trays causing limited air flow in cooler. CDI: PIC placed items on TPHC, facility utilizing temperature and discontinuing use of sheet trays. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies throughout kitchen. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed strainer with frayed edges. CDI: PIC ordered new. Observed sanitizer dispenser at 3-vat sink improperly dispensing sanitizer. CDI: PIC placed work order. |